Delicious, ginger-spiked beef is tumbled atop rice and crowned with a spiced cucumber and avocado salad for fast, Japanese-inspired weeknight flavour. If you have any pickles, pop them in for a hit of sharpness.
Peel and crush garlic. Peel and finely grate ginger. Place garlic, ginger, beef, and 20ml (1 tablespoon) soy sauce in a bowl and mix to combine. Set aside to marinate for at least 10 minutes. While the beef is marinating, cook rice.
Place rice in a saucepan with 310ml (1¼ cups) cold water over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Add mirin and ½ the rice wine vinegar and stir to combine. Set aside and keep warm. While the rice is cooking, continue with step 3.
Roughly chop cucumber. Thinly slice spring onions. Peel and dice avocado.
Place remaining rice wine vinegar, sesame oil, Japanese-Style Seven Spice and remaining soy sauce in a bowl and mix to combine.
Heat vegetable oil in a frypan over high heat. Add beef and cook for 4–5 minutes or until caramelised and cooked through.
Place cucumber, spring onion and avocado in a bowl with dressing and carefully stir to combine. Divide rice and beef between bowls and top with salad to serve.